Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, pumpkin soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Browse new releases, best sellers or classics. Thai pumpkin soup Add a touch of lemongrass, ginger, chilli and creamy coconut milk for a Thai twist on the traditional pumpkin soup. The coconut milk adds a thick, smooth texture and the warming spices are perfect for cool winter evenings. For an extra decadent flourish, add a dollop of soured cream on top.
Pumpkin Soup is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Pumpkin Soup is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have pumpkin soup using 9 ingredients and 20 steps. Here is how you cook that.
The ingredients needed to make Pumpkin Soup:
- Take 35 grams Freshly chopped ginger
- Make ready 2 clove garlic (+/-13g)
- Take 110 grams spring onions or quartered shallots
- Get 40 grams extra virgen olive oil
- Prepare 600 grams raw pumpkin
- Prepare 600 grams boiling water
- Take 1 tbsp vegetable broth powder
- Get 250 grams non-dairy cream
- Make ready salt an pepper to taste
The wonderful thing about any squash is that, once slivered and roasted, it becomes soft, sweet and rich. Add the garlic and cook for another minute, then add the stock and bring to the boil. Place pumpkin, carrots and onions in a baking dish or roasting tin. If your soup is too thick, just loosen it with a touch of water when reheating.
Instructions to make Pumpkin Soup:
- Please don't hesitate to try making this amazing soup despite not having a kitchen machine or the one I mention a lot in my recipes (called thermomix, short tmx)! I will give you other options of how you can easily prepare all fresh ingredients with all the chopping and pre-steaming.
- Add ginger to powerful blender, e.g. a Thermomix® at speed 10 for 2 sec until paste-like consistency
- Add peeled garlic cloves ca. 10g and process speed 7 for 1sec
- Add chopped spring onion or if not available any other mild onion (shallots are nice, too) into TMX
- Speed 5 for 5sec until it looks rather shredded. Possible with a good cutting technique and a very good knife.
- Pour oil through opening in lid of tmx. Unless you have prepared everything manually or don't have a tmx, now is the time to add your onion-garlic-ginger mix to a pot, large enough to fit at least three liters of liquid with a good amount of oil
- 100°C speed 2 for 3min or if preparing in pot: let heat up and stir occasionally until onions are lucid
- Rince, destem, deseed and dice pumpkin. My favorite is hokkaido pumpkin because you can use skin and all to cut up. If you haven't got a blender or tmx, please follow steps of my steaming fresh pumpkin recipe now - - https://cookpad.com/us/recipes/450298-pumpkin-not-from-the-can
- Add pumpkin to TMX or if working with pot, add steamed pumpkin from above recipe
- (Ignore if using pot method, skip to step 13) Speed 5 for 10sec
- 100°C speed 2 for 3min
- In water kettle bring 600ml water to a boil
- Hot water and veggie powder/cube into TMX. Pot method: add to pot and stir together well
- 90°C speed 1 for 20min. Pot method: after bringing to a boil and stirring well, let simmer at low temperature for 20 minutes
- Carefully blend at highest speed for 30 sec. You can use a blending stick directly in the pot. Careful!! Very hot
- Add cream
- Speed 10 for 30sec or blending stick / blender at highest speed until bubbles form
- Unless you like those little bits and pieces of ginger, onion and pumpkin, mix at speed 10 for another 30 sec for silky smooth texture
- Taste. add salt an pepper as desired
- Serve onto warm soup bowls. Serving suggestion: garnish with ground ginger or pepper or other herbs you might fancy (nutmeg, alfalfa) and/or a swirl of creamy balsamic vinegar
Place pumpkin, carrots and onions in a baking dish or roasting tin. If your soup is too thick, just loosen it with a touch of water when reheating. In a roasting tin, toss the pumpkin, garlic, shallot, chilli, spices and coriander stalks in a drizzle of oil. Scrape the pumpkin flesh from the skin. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
So that’s going to wrap it up for this special food pumpkin soup recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
